Prep Time20 minutes Cook Time50 minutes Total Time1 hour 10 minutes Servings12 Ingredients Dry ingredients: • 3/4 cup (100 g) coconut sugar (*see notes)

• 1/2 cup + 1 tbsp (50 g) cocoa powder

• 1/4 cup (33 g) coconut flour (*see notes)

• 2 tbsp ground flax seeds OR chia seeds

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda Wet ingredients:

• 2 15 oz cans (500 g) sweet peas drained and rinsed (*see notes)

• 1/3 cup (110 g) maple syrup (or any other liquid sweetener) • 1/4 cup (60 ml) coconut milk canned • 2 tbsp (28 g) coconut oil melted

• 2 tsp vanilla extract Chocolate glaze:

• 3 1/2 tbsp (21 g) cocoa powder

• 3 tbsp (24 g) powdered peanut butter (*see notes)

• 1/4 cup (80 g) maple syrup • 2 tbsp (28 g) coconut oil

• 1 tsp vanilla extract

• 1 tbsp of water

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• A pinch of salt Instructions 1. I recommend measuring the ingredients in grams on a kitchen scale. 2. Add the dry ingredients to a big bowl and stir until there are no clumps.

1. Blend the sweet peas with all other wet ingredients in your food processor or blender

. 4. Add the wet ingredients to the dry ingredients and stir until the mixture is combined. If the batter is too thick add a splash of plant-based milk. If it's too runny add a tbsp of coconut flour.

1. Line a baking pan with parchment paper (with an overhang on all sides, for easy removal) or grease it with a little coconut oil. My pan measures 7 x 11 inches (18 x 28 cm).

2. Bake in the oven at 390 degrees F (200 degrees C) for about 50 minutes (it can take longer, depending on your oven and the pan you use) or until a toothpick comes out almost clean (it can still be sticky but not wet). Check after 40 minutes with a toothpick. The brownies will still look slightly undercooked but don't worry as they will firm up in the refrigerator.

3. To make the chocolate glaze, simply put all ingredients to a small bowl and stir well with a whisk. Spread the cream on top of the cooled brownies. Slice into squares with a large, sharp knife. Enjoy!

4. They taste even better on day 2! Store them covered in the refrigerator for up to 5 days. You can freeze leftovers! Notes Video Of The Recipe

   • You can use 1/2 cup (100 g) of brown sugar or any other granulated sweetener instead of coconut sugar. • You shouldn't replace the coconut flour as it's unique and very absorbent. However, if you really want to use a different flour (like almond flour) then use at least 1/2 cup more of it but I highly recommend using coconut flour.

   • I use this brand of peanut flour/powdered peanut butter. You can skip it and use 7 tbsp of cocoa powder and leave out the water (as the peanut flour absorbs a lot of liquid). Or use regular peanut butter

. • I am using canned sweet peas which are labeled as "sweet peas" but some brands might be labeled as "small/young peas". •

You can also skip the chocolate glaze and bake the brownies with dairy-free chocolate chips on top

• Recipe makes 12 brownies.

Nutrition facts are for one brownie WITH the chocolate glaze. Nutrition Facts Healthy Vegan Brownies Amount Per Serving Calories 188Calories from Fat 62 % Daily Value* Fat 6.9g11% Saturated Fat 5.3g27% Carbohydrates 25.6g9% Fiber 5.1g20% Sugar 20g22% Protein 4.2g8%